Control Freaks Can Be Spontaneous Too! Eggplant with Pomegranate Molasses

I have, at various points in my life, been accused of being a control freak. I could dignify these accusations with any number of replies: "I'm plenty of fun." "Someone has to have some idea of what's going on." "I'm not micro-managing, I'm just making sure it's done right." But in my defense, the planning/controlling tendency - which expresses itself as a distinct lack of enthusiasm for spontaneity - is really all about maintaining the ramparts against the forces of Chaos, which overtook my life for a good long while and have a way of insidiously creeping up when you stop paying attention (the current state of my pantry is a great example of this in action).

So I was disproportionately proud of myself for pulling off a last-minute dinner party earlier this week. I'd been promising grapeleaves to a friend and falafel to an aunt, and this seemed like a good time to take care of both of those things, plus get my house clean well in advance of the annual New Year's Eve party. With only 5 hours notice, there was no way that I could be a control-freaking-maniac-overachiever. Granted, we did pull out the good linens and china - but the linens are machine-washable and those were the only plates we had in sufficient number. David and I agreed afterwards that in some ways it was more fun than the parties we plan in advance. I hope our guests agree.

The falafel and grapeleaves and hummous were a given, but I didn't want to serve a protein-only meal. I don't get to eat eggplant very often (the kids don't like it and David can't), so having guests is a perfect excuse for making this particular dish. It doesn't look especially beautiful when you put it on the table - seriously, what do the food stylists do to make everything look so excellent?!?! - but it's a great combination of sweet and tart and creamy, and you can make it in advance and ignore it on the back burner because it tastes good at any temperature. You could serve this with hummous and pita for a quick (vegetarian) dinner you can get on the table in under 30 minutes. Leftovers are excellent over rice or rolled up in a pita.

A word about pomegranate molasses: This is simply pomegranate juice reduced until it's the consistency of molasses - you can't substitute actual pomegranate juice. It's available in Middle Eastern stores and is a surprisingly useful ingredient; I love it in vinaigrette dressings, and it also makes a very beautiful cold drink when you mix it with simple syrup and sparkling water. I resisted buying it for the longest time, but now that it's in my pantry I find all sorts of uses for it.

You may like a different balance of sweet and sour and salty, so tinker around with the ingredients until you find the proportions you like.

Eggplant with Pomegranate Molasses 

3 tablespoons olive oil
1 large eggplant, peeled and cut into half- or quarter-moon slices
1 red onion, cut in half and thinly sliced
2 tablespoons golden raisins or currants
1/2 cup boiling water
2 tablespoons pomegranate molasses
1 tablespoons fresh lemon juice
2 teaspoons honey
salt and pepper

Heat the oil in a frying pan large enough to hold all the eggplant. Saute the eggplants slices until they are golden brown and starting to soften, about 5 minutes. Add the onion and raisins and cook for another 2-3 minutes.

Add the pomegranate molasses, lemon juice, and honey to the boiling water and stir to combine. Pour it over the eggplant, cover the pan, and simmer the mixture 10-15 minutes or until the eggplant is very tender. Season with salt and pepper to taste. If you cook it longer or at a higher heat, the eggplant slices will fall apart and the finished dish will look very soupy; but it's still completely delicious, and those food stylists are control freaks anyway.